Appetizer of olives with roasted vegetables

Recipe "snack olives with roasted vegetables":

This dish - memories of holidays in hotcountries. It is often served as a tapas in Spanish bars. Large, fragrant, juicy Spanish olives are perfectly combined with soft roasted vegetables. Complete savory snacks tasty bread and cheese, open a bottle of wine and invite friends to visit.

Ingredients

250 g of green Spanish olives, pitted

2 medium eggplants

3 sweet red pepper

2 white sweet onions

4 sprigs of parsley

olive oil

sea ​​salt

cooking time

1 hour

Number of servings

4

The complexity of cooking

easily

Kitchen

Spanish

Occasion

Meeting with friends, Lunch, Dinner

Step by step recipe for cooking

Step 1

Preheat oven to 200 ° C. Cover the baking tray with baking paper.

Step 2

Onion peel and cut into plates of a thickness of 7-10mm, drizzle with olive oil and place on a baking sheet. Next put the peppers and eggplant. Place the baking sheet in the oven. Bake the onions about 20 min., Until it becomes a little soft, but remain fairly crisp. Peppers and eggplant bake for about 30 min., Until the skin is not darkened, and the vegetables are tender, turn halfway through cooking.

Step 3

Place the peppers in a bowl and cover with a lid, let it sit for 10 minutes. Then remove the peel and remove the stalk. The flesh cut into long strips.

Step 4

Eggplant cool slightly, cut in half and remove the pulp. Release it from the seeds and cut into strips. Onions cut into medium-sized cubes.

step 5

Put vegetables and olives in a bowl, season with salt sea salt and pour the olive oil. Stir, sprinkle with chopped parsley and serve.